Introduction

I make these burritos all of the time for my family--it multiplies quickly and can be preped the night before to microwave at work or in the morning. I also use the bean combination as a salad topping, sometimes, with extra salsa, warmed up.
I make these burritos all of the time for my family--it multiplies quickly and can be preped the night before to microwave at work or in the morning. I also use the bean combination as a salad topping, sometimes, with extra salsa, warmed up.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 1

Ingredients

1/2 Cup Pinto Beans--fresh or canned and drained

1/2 Tbsp Onion, chopped

1/2 Tsp Taco Seasoning Powder

1/2 Cup Salsa

1 Whole Wheat Tortilla

** Note: I have added sweet bell peppers with the onions, chicken broth to cook the beans in, leftover rice and fried potatoes at times to shake this basic recipe up, but it's good just as it's listed here.

Directions

Mash pintos to a consistency that you like—remember they will reduce as they cook—using water or some other cooking liquid to loosen them. I prefer mine soupy and will add up to 3/4 Cup of liquid at this point.

Cook onions in a non-stick cooking pan with a little water, some Pam or other cooking liquid until the onions are transparent.

Pour beans, taco seasoning and salsa over onions, stirring until they are the consistency you like. Add any extras that are not raw veggies at this time.

Scoop out onto the wheat tortilla and either eat immediately or allow to cool and store in the fridge until morning.

** When reheating: the beans will have set a bit. Put a little bit of water over them if they are not in a tortilla already to keep the correct consistency.